
Culinary Terms
Quiz
•
Professional Development
•
10th Grade
•
Practice Problem
•
Easy
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9 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Internship
A permanent job position with full benefits.
A temporary position with an emphasis on on-the-job training rather than merely employment, and it can be paid or unpaid.
A volunteer role that requires no specific skills or training.
A full-time job that requires a college degree.
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Overhead Cost
Ongoing expenses of operating a business, such as rent, utilities, and insurance, that are not directly tied to creating a product or service.
Direct costs associated with manufacturing a product.
One-time expenses incurred during the startup phase of a business.
Variable costs that fluctuate with production levels.
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Sous chef
The head chef in a kitchen
The person responsible for cleaning the kitchen
The second-in-command in a kitchen; the person ranking next after the head chef.
The chef who specializes in desserts
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Apprentice
A person who is learning a trade from a skilled employer, having agreed to work for a fixed period at low wages.
A professional who has completed their training and is fully qualified.
An individual who supervises and trains others in a specific field.
A student who is enrolled in a formal education program.
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Certification
An official document attesting to a status or level of achievement.
A type of software used for data analysis.
A process of evaluating employee performance.
A method for creating digital art.
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Cross-train
The practice of training employees to work in different roles or skills within the organization.
A method of training that focuses solely on one specific skill.
A strategy to reduce employee turnover by increasing job satisfaction.
A technique used to evaluate employee performance in their current roles.
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Kitchen Brigade
A system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as 'brigade de cuisine'.
A type of cooking technique used in French cuisine.
A method of food preservation involving freezing.
A style of plating food for presentation.
8.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Vendor
A person or company offering something for sale, especially a trader in the street.
A type of software used for managing inventory.
A legal document for purchasing property.
A financial institution that provides loans.
9.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Zoning
The process of dividing land in a municipality into zones in which certain land uses are permitted or prohibited.
A method of urban planning that focuses on transportation systems.
A legal framework for property ownership and transfer.
A strategy for environmental conservation and land preservation.
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